Ribollita

Prep time 1 hour Servings 6

Ribollita is a hearty Tuscan bean and kale soup thickened with torn bread, and it only gets better as it sits. Castel di Lego ORO's bold, structured character is built for a dish with this much substance, and a final pour over each bowl carries the peppery finish through.

Ingredients

1/3 cup Castel di Lego ORO, divided
1 onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 (28-ounce) can diced tomatoes
2 (15-ounce) cans cannellini beans, one mashed
4 cups vegetable broth
1 bunch kale, chopped
2 cups day-old bread, torn
Salt and pepper, to taste

Instructions

Heat half the Castel di Lego ORO in a large pot over medium heat, then add the onion, carrot, and celery and sauté 8 minutes, stirring occasionally, until softened and just starting to turn golden.
Add the garlic and cook about 1 minute, stirring constantly, until fragrant.
Add the diced tomatoes, both cans of beans (one mashed, one left whole), and the vegetable broth, stirring to combine.
Bring to a simmer and cook, uncovered, 20 minutes, stirring occasionally, letting the vegetables fully soften and the flavors meld.
Stir in the chopped kale and continue simmering 10 minutes, until the kale is tender and has lost its raw bite.
Remove the pot from heat, stir in the torn bread, and let it sit undisturbed 10 minutes, the bread will soak up the broth and thicken the soup into its traditional hearty texture.
Season with salt and pepper to taste, ladle into bowls, and finish each with a generous pour of Castel di Lego ORO.

Nutrition

Serving size 1 bowl

Calories 329

Total fat 14g

Saturated fat 2g

Cholesterol 0mg

Sodium 1334mg

Carbohydrates 41g

Dietary fiber 10g

Sugars 8g

Protein 14g

Nutrition information is an estimate calculated from the ingredients listed and may vary based on the specific products used. It is not intended as medical or dietary advice.